PERSIAN HERB FRITTATA
If you know Persian food, you know that the cuisine has a lot to offer: it’s rich, hearty, and full of fresh ingredients. Finish the meal with an akbar mashti (saffron pistachio ice cream) sandwich and you may have reached heaven. Any Persian will tell you it’s the best food you'll come across. I've only just discovered the cuisine after meeting my partner, Mo, who moved from Tehran when he was young, and since we've met has shown me the ropes on all things Persian.
Kuku sabzi is the name of this dish in Farsi. Sabzi means herbs (or greens), and is usually a mix of whatever you have on hand. It’s delicious, herbaceous, and fresh. The tzatziki is refreshing and the tomatoes I've added to give the dish a nice acidity. This recipe has been gathered from Mo’s mother, Mahvash, with a tweak for what I could find at the farmer’s market. Some prefer to cook their frittata on the stove top, while others bake it. Since I had a cast iron skillet, and the time, I decided to bake mine. It came out delicious and fluffy.
Nutritionally speaking, this dish has got you covered. It’s packed full of herbs which makes it high in minerals, vitamins and antioxidants. There’s a solid amount of protein (18 g per serving), healthy fats, specifically is a great source of Vitamin K, Vitamin A, B complex, manganese, calcium, potassium, magnesium, phosphorus, selenium, iron.
As a side note, I've started to publish my recipes on Exposure, and am contemplating switching my recipe blog onto there. But, in the meantime, I'll continue to publish on here with a link to the complete recipe over there!